Jane’s Kitchen: Tzatziki Pasta Salad


Servings: 8 


1 (7-ounce) container low-fat plain greek yogurt 

1/3 cup mayonnaise, or sour cream 

1/4 cup feta cheese 

1 clove garlic, chopped 

1 teaspoon red wine vinegar 

1 teaspoon lemon juice 

1/4 teaspoon kosher salt 

1/4 teaspoon black pepper 

2 tablespoons extra virgin olive oil 

12 ounces penne pasta, cooked to al dente and drained 

2/3 cup Kalamata olives, pitted 

1 small cucumber, unpeeled, quartered and sliced 

1/4 cup red onion, chopped fine 

1/2 cup feta cheese 

2 tablespoons chopped fresh dill 


In a bowl, stir together greek yogurt, mayonnaise, 1/4 cup feta cheese, garlic, red wine vinegar, lemon juice, salt, pepper, and olive oil. 

In a large bowl, combine pasta, olives, cucumber, and onion. 

Pour dressing over pasta mixture and toss to coat. Season to taste with more salt and pepper.